Moong dal with Turiya / Chinese okra

Turiya/Chinese Okra is rough and ridgy on the outside but inside, it’s all tender and sweet. It’s available throughout the year at my local Indian grocery store and for me a staple purchase just like the potatoes and onions. South Indian kootu, gujarati style subzi and bonda are the standard dishes I make out of Turiya but this week I made Moong dal with turiya. If you are bored of the usual heavy, masala-laden dals and are looking for something simple and fresh, you will really like this dal. It’s simple and flavorful.  Give it a try.

Moong dal with Turiya

Moong dal and Turiya

3/4 cup moong dal
2 medium size turiya/chinese okra
1-2 green chili cut lengh wise
1/2 tea spoon fresh grated ginger
1/2 tea spoon cumins seeds
1/2 tea spoon mustard seeds
1/4 tea spoon red chili powder (optional)
1 tea spoon ghee or butter for vaghar
A pinch of asafoetida/hing powder
1 tea spoon salt

1. Wash and peel the ridges of turiya. Cut turiya into bite size pieces.
2. Wash moong dal, add 3 cups of water and cook it on medium heat until it is soft. Make sure it doesn’t become mushy.
3. In a pan heat butter/ghee. When it’s really hot, add cumin seeds, mustard seeds, hing, green chilies and ginger.
4. Add turiya pieces and stir for a minute.
5. Add about 1/2 cup of water and cover the pan.
6. When turiya is cooked (about 8 minutes), add the cooked moong dal, red chili powder (if using) and salt.
7. Mix well and bring it to boil.
8. Reduce heat and simmer on medium heat for another 3-5 minutes.